This is one of our favorite recently-discovered recipes. It originally came from Cheap, Healthy, Good and was a vegetarian recipe, made sans sausage. But although it would probably have made a decent side dish, I just thought the addition of sausage would add another dimension. And boy, did it!
It really isn’t too bad for you either, especially if you use low-fat sausage and cheese. Packed full of vitamin-rich spinach, this is a one-dish meal that has some good nutrition in it. If you use brown rice instead of white, it will really pack a nutritional punch. I usually add chopped tomatoes to the mixture for added color and flavor, but I forgot to pick some up. So pretend you see tomatoes in my pictures, okay? 🙂
Spinach Rice Casserole (Original recipe here)
- 1 lb. sausage (regular or low-fat)
- 9-10 oz bag of fresh spinach
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese (low-fat is fine, sometimes I use a mixture such as colby jack)
- Splash of milk (original calls for 1/3 cup, I would try 1/4 – or just splash it in without measuring like I do)
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp onion powder, or chopped onion
- 1/2 Tbsp worcestershire sauce
- Chopped fresh tomatoes (optional)
Cook and drain sausage, remove from pan. Saute spinach in skillet until wilted. Combine all ingredients in large bowl and mix well. Pour into greased casserole dish or 8×8 baking dish and bake at 350 degrees for 25-35 minutes or until set in the middle. Let cool 5 min. before serving.